Spoleto Spaghetti Sauce

By á-58

A hearty update of the Italian classic, this sauce is quickly prepared then put the timer on and relax while the flavors of juicy plum tomatoes, oregano, 'garlic, ground meat, sweet and hot Italian sausages and miniature spareribs simmer and blend. You'll surely want to freeze this one for quick and delicious, spur-of-the-moment meals. Molto bene!

Ingredients

• 4 tablespoons olive oil
• l lb. sweet Italian sausage, cut in 12 pieces
• 2/3 lb. hot Italian sausage, cut in 8 pieces
• 1 lb. spareribs, cut into 2" lengths
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 1/2 cups diced yellow onions
• 5 cloves of garlic, peeled and minced
• 3 cans (35 oz. each) Italian plum tomatoes
• 3/4 cup tomato paste
• 1/2 cup red wine
• 1 cup chopped Italian parsley
• 1 tablespoon oregano
• 1 1/2 teaspoons black pepper
• salt to taste
• pinch of hot red pepper flakes
• pinch of granulated sugar
• Grated zest of 2 lemons

Details

Servings 4
Preparation time 30mins
Cooking time 200mins

Preparation

Step 1

1. Heat 2 tablespoons olive oil in a skillet. Brown the sausages and spareribs in small batches. Remove to a heavy casserole. Drain all but 3 tablespoons of the grease. Brown ground beef and pork and remove to casserole.

2. Add onions and half the garlic to the skillet. Cook over medium heat 5 minutes, stirring: add to meat in casserole.

3. To casserole, add plum tomatoes (with juice), tomato paste, wine, 1/2 cup parsley, remaining olive oil, oregano, pepper, salt, pepper flakes, sugar and half the lemon zest.

4. Bring the sauce to a boil and reduce heat. Simmer, partially covered, over low heat for 21f2 hours, stirring occasionally so sauce won't stick to casserole.

5. After 2 1/2 hours, add remaining garlic, parsley and lemon test. Stir well and cook, uncovered, an additional hour, stirring occasionally. Adjust seasonings and serve over your favorite pasta.

Yield: 4 quarts